Chinese•quick

Soy Sauce Chicken Noodles

Fine egg noodles served with delicious soy braised tender chicken slices, rich savoury sauce, blanched green vegetables and sambal sauce.

Ingredients

Quantities are shown as originally provided.

21 oz Chicken breast (( boneless skin-on chicken thigh or breast ) about 600 gram)
5 slices Ginger
4 cloves Garlic
4 Spring onions
½ tsp Chinese five spices
2 pods Star anise (( optional ))
¼ tsp White pepper
3 tbsp Sugar
¼ cup Light soy sauce (( or all purpose soy sauce ))
3 tbsp Dark soy sauce
1 tbsp Shaoxing wine
1 tsp Salt (( Or salt to taste ))
1 tsp Sesame oil (( toasted ))
2 cup Water
2 tsp Corn starch (( mix it with 2 tbsp of water ))
1 tbsp Vegetable oil
14 oz Egg noodles (about 400 gram ( fine egg noodles - fresh or boiled ))
Pak choy (( bok choy, kai lan, or tender stem broccoli ))
Spring onions (chopped)
Sambal sauce (( Sambal oelek/ Chilli garlic sauce or chilli oil ))

1
Sauté the ginger slices, garlic cloves in the large saucepan for 1 minute and follow with the white part of spring onions. Continue stir for 1-2 minutes until slightly brown and nice fragrant comes out.
2
Pour two cups of water, light soy sauce, dark soy sauce and Chinese Shaoxing wine. Bring it to boil and add the chicken breasts, white pepper, Chinese five spices, and star anise. Let the sauce boil again.
3
Then reduce the heat and simmer for 20 minutes. Flip the chicken breasts halfway through.
4
Remove the chicken breast from the sauce, cut into medium slices and keep it warm.
5
Strain the herbs and spices with a strainer.
6
Add corn starch water slurry, sesame oil, black pepper and salt to taste into the sauce. Reduce the sauce to desire thickness and keep it warm.
7
To serve the dish, blanch the noodles and vegetables for 1-2 minutes. Place the sauce in the bottom of the bowl, add the noodles in, topped with chicken slices, blanched vegetables, spring onions and sambal sauce.